Roasted sweet potato salad

Roasted sweet potato salad
Makes: 4-6 portions
Prep time:
Cook time:
Total time:
  • 1000 gr sweet potato
  • 2 tspn ground cumin
  • 2 tspn ground coriander
  • 1 tspn ground paprika powder
  • 50 gr oil
  • 150 gr fresh spinach
  • 100 gr whole almonds
  • 200 gr feta cheese
  • 200 gr grilled red bell pepper
  • 100 gr olive oil
  • 33 gr white wine vinegar
  • 10 gr honey
  • 5 gr mustard
  1. Preheat the oven to 180 °C and line a tray with baking paper.
  2. Peel and dice the sweet potato. Mix with the oil, the ground cumin, ground coriander, ground paprika powder and salt and pepper to taste. Roast for 5 to 10 min or until just cooked. Allow to cool to lukewarm temperature
  3. Chop the almonds and roast in a frying pan of the oven until fragrant.
  4. Dice the feta and chop the grilled red bell pepper.
  1. Mix the white wine vinegar, honey and mustard and salt and pepper to taste.
  2. Add the olive oil and mix until combined.
  1. Mix the dressing with the roasted sweet potato.
  2. Stir through carefully the roasted almonds, feta cheese, grilled red bell pepper and fresh spinach.
  3. Serve at room temperature.
Stuff to know
This will be enough for 4-6 people.
It is possible to roast the sweet potato ahead of time but only assemble the salad right before serving.
Replace the spinach by mixed leaves and the feta with goat cheese.
Don’t overcook the sweet potato or it will become too soft and mushy to enjoy.
The amount of spices for roasting the sweet potato is to taste.
Add some bread and turn this dish into a vegetarian lunch of main course.